Mediterranean-Style Poached White Anchovies with Herbed Freekeh and Lemon-Garlic Wilted Callaloo

Rinse freekeh thoroughly. In a small pot, bring 1 cup of water to a boil, add the freekeh, cover, and reduce heat to low. Simmer for 15-20 minutes until the grains are tender with a slight chew.

While the freekeh cooks, prepare the callaloo. In a wide pan, heat half the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the chopped callaloo and a splash of water, covering the pan to steam until wilted and vibrant green, about 3-4 minutes.

Gently poach the white anchovies by placing them in a shallow pan with a thin layer of water and a squeeze of fresh lemon juice. Simmer gently for 3-4 minutes until opaque and tender. Remove carefully.

Fluff the cooked freekeh with a fork, stirring in the remaining olive oil, dried oregano, and a pinch of salt.

To plate, spoon the warm, nutty freekeh into a shallow bowl. Top with the garlicky wilted callaloo, then arrange the delicate poached anchovies over the top. Finish with an extra squeeze of fresh lemon, a sprinkle of red pepper flakes, and a dusting of dried basil for an aromatic lift.